Chef Nick’s Halibut Cakes

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HalibutCakesweb2 In this recipe, Chef Nick has taken our fresh BC Halibut, that was fished in the Hecate Straight of the Haida Gwaii, along with the best savoury ingredients that our Grocery Aisle One has to offer, along with the freshest, crunchiest veggies from our produce department and given you a new way of enjoying your halibut. He has topped them off with microgreens that we have recently started to stock, much to many a visiting chef’s happiness!

Ingredients

1 lb of Lepp’s BC Halibut fillets, poached and flaked
2 scallions , finely chopped
1 red bell pepper, finely chopped
2 shallots , finely chopped
2 garlic cloves, minced
1 teaspoon fresh parsley, chopped
1 teaspoon fresh dill, chopped
1 teaspoon salt
1/4 teaspoon cayenne pepper
1 teaspoon Old Bay seasoning
1 teaspoon Worcestershire sauce

1/4 cup of mayonnaise
1 large egg, beaten
3/4 cup fine bread crumbs
1/4 cup unsalted butter
3 tablespoons of olive oil
4 ounces of Lepp’s micro greens
1 orange, juiced
1 tablespoon balsamic vinegar
1 tablespoon avocado oil

Method

In a large bowl, combine the cooked halibut, bread crumbs, salt, cayenne pepper, Old Bay seasoning, scallions, red bell pepper, garlic, Worcestershire sauce, fresh parsley and dill, shallots, mayonnaise and egg. Gently fold the mixture with the cooked halibut. Shape the mixture into 6 – 3/4 inch thick patties and place on a plate. Refrigerate for 1 hour to allow the mixture to firm. In a large skillet, melt the butter and add the olive oil over medium- low heat. Add the halibut cakes and cook until golden brown, 3-5 minutes per side. Remove from the heat. Set aside on a serving plate. In a small mixing bowl combine the orange juice, balsamic vinegar, avocado oil and a touch of salt. Whisk well and gently toss the micro greens in enough dressing to lightly coat. Top the halibut cakes with the micro dressed salad and enjoy!